TheCarnie

Recipes 

Just wondering if anyone has time problems like me. I can afford to do 2-4 hours here and there throughout the week. But i'm not really home enough to devote the full 8 hours to do the entire process every time. So i tried something new (to me at least) I made the wort, and let it sit in the kettle in the corner covered for 2 days. After the 2 days i found time to cook the beer and actually finish the process. Everything turned out fine and my India style porter taste great. But this seemed much easier for my busy life. Anyone know of any potential problems with me doing this again?

humann_brewing

Recipes 

I have seen a lot of people do this and seen to be fine, just don't mash overnight unless you want a nice dryyyy beer.

the thing is for me is once I am done sparging, the boil is the home stretch and I feel like I am almost done anyways.

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On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000, #73 Pale Ale 1.063 > 1.012, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

HairyDogBrewing

Recipes 

The risk is that bacteria will make your wort sour before you finish.
But if you are making beer you like to drink, then I'd say your process works.

Dynachrome

Recipes 

You shouldn't have to worry too much over 24 hours. I did it. Timewise it was great.

You're boiling it and killing anything in there.

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Clicky: It will be beer

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I drink therefore I am.

Saint Aardvark

Recipes 

There was a similar discussion a couple years ago; you can find it here. IIRC, a lot of people do what you're doing.

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Fermenting: Unnamed IPA
Last batch: Infected :(
Coming up: Howto batch for a friend; theme bath for local HBC

mikeysab

Recipes 

i mashed last night and boiled today. it was the least stressful batch I've ever done, and it was my first AG batch. 3 hours on a saturday versus 6 is much better. Less complaining from wifey and more time to spend with the kids. I'll be using this method from now on.

Dynachrome

Recipes 

Just did that with Ed Worts Haus Pale Ale and it worked - no problem.

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Clicky: It will be beer

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I drink therefore I am.

suprchunk

Recipes 

Remember seeing this in BYO a few years back. I've had a few nights that I wanted to wait until the next day, but if I don't finish it up right away, I'll just keep putting it off.

Judochop

Recipes 

Is that a dry-hopped porter, or a porter spiced with curry, cloves, star anise, etc...?

malkore

Recipes 

8 hours for your normal brew day??

seems a little long.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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